Mechanical Properties of Whey Composite Edible Film with the Addition of Clove Essential Oil and Different Types of Plasticizer

Abstract

The purpose of this study was to determine the mechanical properties of the composite whey edible film with the addition of clove oil and different types of plasticizers. This research was conducted as a laboratory experiment and the variables observed were the mechanical properties of the composite whey edible film. This research was conducted using a Factorial Completely Randomized Design consisting of Factor A (clove oil concentration: 5%; 10% and 15%) and Factor B (a type of plasticizer): sorbitol and polyethylene glycol. The results showed that the percentage value of elongation with the use of clove oil was 46.00-63.01% and the use of plasticizers resulted in 49.56-57.33%. The value of tensile strength using clove oil resulted in 7.76-7.9 N and the use of plasticizers from 7.74-8.05N. WVTR film with the use of clove oil 7,00-7,31 g/m2.day-1 and the use of plasticizer resulted in a value of 7,09-7,16 g/m2.day-1, for the microstructures showed a film surface that still showed oil droplets and no homogenization process but no cracks occurred in the film. Composite whey edible film with the addition of clove oil and a different type of plasticizer can produce good film mechanical properties.

Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

“…The highest EAB values were observed for the P8A sample, which contained the lowest concentration of oil. The current findings are in line with a previous study, which found a small increase in tensile strength with an increase in the concentration of clove oil (Ervandi et al, 2021). Similarly, another study reported that an increase in oil concentration increases the softness of edible films, which ultimately decreases the EAB values (Maizura et al, 2007).…”

“…Generally, it has been observed that film samples with more TS show lower EAB values (Ervandi et al, 2021). This phenomenon is also observed in the current work.…”

“…Similarly, another study reported that an increase in oil concentration increases the softness of edible films, which ultimately decreases the EAB values (Maizura et al, 2007). Generally, it has been observed that film samples with more TS show lower EAB values (Ervandi et al, 2021). This phenomenon is also observed in the current work.…”

The Role of E-Commerce Use, Capital Availability and Business Training on Performance of Small Medium Enterprise (SMEs) in Indonesia

“…The lack of skilled workers is the third problem for e-commerce business actors. Business actors do not yet have skilled workers to control and develop their e-commerce [11]. Many MSMEs, especially micro businesses, still have difficulty accessing financing.…”

Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

“…Therefore, films formed from lipid-composite whey generally have a good moisture barrier because lipid compounds are hydrophobic. To increase the flexibility, mechanical, and barrier properties of edible films, plasticisers (e.g., glycerol (Gly), sorbitol, sucrose, mannitol, and polyethylene glycol) are mixed into film-forming solutions (Abdollahzadeh et al, 2021;Fahrullah et al, 2021).…”